Brussels Sprouts
- 3 pounds Brussels sprouts
- 4 tablespoons butter
- 1 1/2 teaspoons flour
- 1 cup bouillon
- 1/4 teaspoon meat extract
- Salt and pepper
Trim Brussels sprouts, removing wilted and yellowed leaves; wash well. Cook in boiling salted water until half done; drain. Make a white sauce of butter, flour bouillon and meat extract; add sprouts, pepper and salt to taste and cook about 20 minutes more. The sprouts should not fall apart. May be garnished beautifully with wreath of roasted chestnuts.
Serves 6 People
Serves 6 People
Submitted by Jun 4, 2009
9 min
20 min
29 min